1
Set grill or oven to 275F.
2
In a bowl, mix together the ingredients for the stuffing. Feel free to make this dish your own by using your favorite veggies such as zucchini/squash, cabbage and even mushrooms. Instead of pico de gallo, try sundried tomatoes to completely change the flavors of this dish.
3
Make the flank steak thinner by cutting in half so that it is easier to roll and stuff. If necessary, use a food mallet to pound the flank steak and thin it out even more.
4
Stuff the flank steak with the veggie mixture, then roll it up.
5
If you’re using a grill, place the flank on the grill with the flap (i.e., open end) facing down so that the steak bakes closed. If you’re using an oven, place the flank on a baking sheet with the flap facing down as well.
6
Grill/smoke or bake for about 30 minutes, flipping halfway through.
7
Enjoy with roasted red potatoes (seasoned with rosemary, garlic, sea salt & pepper).